Rosette Cookies/Swedish Rosettes

“Rosettes are traditional Swedish cookies. Light and crispy, they are favorites of young and old. Rosettes are unusual in that they are fried. You will need a rosette iron, which is available in many stores (Target is one) and online. The irons come in many shapes, but the rosette is traditional. I didn't list quantities for oil and powdered sugar as more will be required than will actually become part of the rosettes. They will be around 30 calories each (before sugaring). Allowing the batter to rest creates thinner, crisper cookies. Preparation time includes resting time.”

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Top Review by

This recipe is one my mom made for me when I was a kid at Christmas time! I recently found an old wrought iron rosette iron at an antique sale and couldn't wait to try it out!
I made the recipe as written but the batter wouldn't stick to my iron even after it rested and the iron was preheated. I had to add 1/2 cup of flour and then it was PERFECT. Worked very well!
This certaintly takes some practice but is well worth it! It was hard to keep my husband from eating these as they were made!
As the recipe states...it's very important to watch the temp of your oil. Too hot and they will burn, too light and they won't come off the iron or they will get oily. Let the oil heat up if you need to replensh it. I kept my iron resting in the pan so that it wouldn't cool off between cookies. I also used a heat resistent spatula to help coax the cookies off the iron.
Super good!

Top Review by

7

people discussing

This recipe is one my mom made for me when I was a kid at Christmas time! I recently found an old wrought iron rosette iron at an antique sale and couldn't wait to try it out!
I made the recipe as written but the batter wouldn't stick to my iron even after it rested and the iron was preheated. I had to add 1/2 cup of flour and then it was PERFECT. Worked very well!
This certaintly takes some practice but is well worth it! It was hard to keep my husband from eating these as they were made!
As the recipe states...it's very important to watch the temp of your oil. Too hot and they will burn, too light and they won't come off the iron or they will get oily. Let the oil heat up if you need to replensh it. I kept my iron resting in the pan so that it wouldn't cool off between cookies. I also used a heat resistent spatula to help coax the cookies off the iron.
Super good!